Name: Blueberry Lavender Cheesecake
Cook time: 90 min
Yield: 1 8-inch cheesecake
Cuisine: American
Ingredients: 140g Graham crackers; 60g Butter (room temperature); 452g Cream cheese; 100g Sugar; 2g Kosher salt; 5g Vanilla extract; 130g Heavy cream; 3 eggs; 300g Blueberry compote; 3g Culinary lavender

Description

A floral and fruity cheesecake that combines a generous amount of reduced blueberry compote with the delicate perfume of culinary lavender.

Special Instructions

For the lavender (1-1.5 tsp), the best method is to infuse it into the heavy cream: heat the cream with the dried lavender, let it steep for 10-15 minutes, then strain out the lavender buds before using the cream in the filling. This gives a subtle floral note without any gritty texture. Make the blueberry compote by simmering 18 oz (510g) of blueberries with sugar and reducing down until the mixture thickens. Let it cool, then swirl it into the filling. Be careful with lavender amounts; too much will taste soapy.

Recipe

Pan size:

Number of cakes:

1

Makes 1 × 8″ cheesecake

Filling

Ingredient	Amount	Notes
Cream cheese	452g	2 × 8 oz bricks (Philadelphia)
Sugar	100g
Kosher salt	2g
Vanilla extract	5g
Heavy cream	130g
Eggs	3 eggs
Blueberry compote	300g	Cook 510g (18 oz) blueberries with 30g sugar, reduce down until thickened
Culinary lavender	3g	1-1.5 tsp dried, infused into the cream

Crust

Ingredient	Amount	Notes
Graham crackers	140g	1 bag of Honeymoon graham crackers (~140g)
Butter (room temperature)	60g

Instructions

Make the filling: Let the cream cheese and eggs come to room temperature, then beat the cream cheese and cream until smooth. Mix in sugar, salt, vanilla extract. Add eggs last, mixing just until combined so you don't work extra air into the mixture that will get stuck in the sous vide bag.
Make the crust: Let the butter come to room temperature. Break up graham crackers a bit, then add them with the butter to a food processor and process until fully integrated. Press firmly and evenly into the bottom of your pan — make sure it's well packed with no gaps, or the filling will leak through when you pour it.
Cook: Sous vide at 176°F for 90 minutes. Every 30ish minutes, massage the bag to stir the filling (or stir directly if using an open container). Pay attention to the edges and make sure stirring is complete.
Set: Pour into the mold, then add any solid toppings right away or let the cheesecake cool in the fridge for several hours before adding a gell topping. Ideally, make the cheesecake at least a day before serving so it can set properly.